Must I kill it?

[macaler]

So, After 2 weeks, my Primary has stopped bubbling and producing CO2 in any manner that I can see.
Started off with OG1.05 and measured 1.00 yesterday which gives me 6.XX% ABV. Perfect for my first batch. Tasted a drop, seemed OK.

Anyway, I'm going to throw this stuff into 2 separate secondary's with different flavour/backsweeten (Prolly use Pear and Apple Concentrate)

Since all the Yeast is visibly on the bottom, can I just siphon carefully to secondary and expect that no more fermentation will occur if I ensure no residue has made into secondary?

MUST I cold crash or heat it up?

Thanks

 

[IslandLizard]

There is still plenty of yeast suspended in your cider, it's not all on the bottom, even after cold crashing. Are those concentrates sugary? They will restart fermentation, unless you deactivate the yeast.

 

[chevalcider]

So, After 2 weeks, my Primary has stopped bubbling and producing CO2 in any manner that I can see.
Started off with OG1.05 and measured 1.00 yesterday which gives me 6.XX% ABV. Perfect for my first batch. Tasted a drop, seemed OK.

Anyway, I'm going to throw this stuff into 2 separate secondary's with different flavour/backsweeten (Prolly use Pear and Apple Concentrate)

Since all the Yeast is visibly on the bottom, can I just siphon carefully to secondary and expect that no more fermentation will occur if I ensure no residue has made into secondary?

MUST I cold crash or heat it up?

Thanks

Backsweeten at bottling time. You will want to kill the yeast with sorbate and sulphite at that time. Bottle bombs are an issue if you don't. I've never done it so maybe someone else will chime in with instructions. If you want a sparkling AND sweet cider you will need to prime and backsweeten followed by stovetop pasteurizing (see sticky thread on the top of the forum). This I have done but have quit as I prefer a dry cider sparkling or still.

It's my understanding that you can rack and age for a long time and will still have enough residual yeast hanging in suspension to kick off fermentation when new sugars are added.

 

[macaler]

I'd rather stay away from chemicals to kill the fermentation.

I Also WANT still /semi-dry cider.

Could I Rack to a secondary and backsweeten for a few days then bottle and pasturize the same day?
I also dont have pectic enzyme, so I may be a bit cloudy (and my cider too) but I'm Ok with that. The bottles may sit for a month anyway and may clear some?

Am I way off mark here?

 

[Maylar]

Your plan is good then. Pasteurize soon after bottling and you'll be good to go.

 

[macaler]

SO, Racked to Secondary last night..two 8 Litre (2 Gal) class jugs is all I could find. These are used for Pickling so they have airtight caps, with a small pour tube that I put a balloon on. Im thinking it'll be fine for days like this.
I Sweetened one batch with regular apple concentrate with one can of H2O and another with a berry/apple/pear concentrate (also one can of H2O).

Lets see how it goes after a few days..